Nutritional Facts

Directions

Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.

In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.Yield: 2 casseroles (5 servings each).

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"Everything goes together to make a great comfort food dish. A great cheesy pasta. However, adding more butter or some kind of oil might be beneficial because the cheese kind of hardened and got rubbery after a while."

"This has quickly become a family favorite....it is my 18 year old son's favorite. I use Kraft Italian blend for the mozarella provolone mix since I don't care to grate provolone. I am an accomplished cook and found the prep time to be too little (unless you use multiple pans and buy your mushrooms already sliced). The time is worth it. Save your calories from another meal to eat this!!"